Profile
Every pastry and cake tells a story, and mine is one of passion, perseverance, and creativity. With a dedication to the art of pastry and bakery since 2019, my journey has been one of exploration, innovation, and growth. I’ve had the privilege of contributing to three distinguished hotels in Jakarta. While pursuing my degree, I have consistently embraced challenges to innovate and elevate my expertise. As a fresh graduate committed to lifelong learning, I am eager to transform ingredients into memorable experiences while shaping the future of culinary arts.
| The Artisan Storyteller, |
|---|
| Claudya Chrisli |
EDUCATION BACKGROUND
Politeknik International Bali
Associate Degree (Diploma 3) Hospitality
2022 - 2025Saint Mary Vocational Highschool Jakarta
Highschool Culinary Hospitality Graduate
2019 - 2022
WORK EXPERIENCE
Park Hyatt Hotel Jakarta
Pastry and Bakery Internship
2024 - 2025JW Marriott Hotel Jakarta
Pastry and Bakery Internship
2023 - 2024Pullman Jakarta Central Park Hotel
Pastry and Bakery Internship
2021 - 2022
CAKE GALLERY
Es Pisang Ijo Cake
Es Pisang Ijo Cake is an innovative fusion cake out there! The sweet taste of Banana Anglaise and the soft texture of Pandan Chiffon Cake make Es Pisang Ijo Cake an outstanding cake of mine. Obviously, didn't forget to put Tjampolay Cremeux as the insert. Inspired by the traditional drinks of Indonesia, Es Pisang Ijo Cake is designed to be sweet, traditional, and comforting.
Mille Feuille
Mille Feuille; The classic French dessert that delivers the taste of crunchiness and sweetness. Taking raspberry for the acidity and vanilla for the sweetness and aroma was indeed the biggest success. Building upon the classic itself, I choose to not make it more complex but instead make it more simple. The Mille Feuille is simply designed to be relatively sweet, creamy, classic, and special.
Cantik Manis Mutiara
An ode to Indonesia's rich culinary heritage, Cantik Manis Mutiara is a delicate, sweet, and colorful dessert. This sweet treat offers a chewy, silky texture, and is complemented by the natural sweetness of coconut. The perfect balance of taste, texture, and looks is captivating, bringing a touch of nostalgia to every bite of Cantik Manis.
Skill Core
Pastry Cooking Techniques
Pastry Finishing Techniques
Chocolate Art
Presenting and Decorative Pastry Menu
Managing Cakeshop’s Product
Soft Skills
Menu Creations and Development
Food Costing and Market list
Food Safety and Sanitation
Nutrition and Allergen Knowledge
Hard Skills
Pastry and Bakery Department
Chocolate and Fondant Art
Fruit Carving
Basic Kitchen Area
Key Achievement
Successfully managed every pastry department operation, earning the title of The Best Trainee of Pastry Department for outstanding performance.
Developed an innovative pastry menu for a Wine and Food Pairing pop-up project, showcasing creativity and expertise in pairing flavors.
Led the menu development and business project management for a final year university project, demonstrating strong entrepreneurial and culinary skills.
Managed food costs and created a comprehensive market list for a campus-based rice box sales project, improving cost-efficiency and sales forecasting.
Personal Info
© 2024 Claudya Chrisli. All rights reserved.
| : | [email protected] | |
| Phone Number | : | (+62) 877 700 900 24 |
| Address | : | Raffles Hills Blok J6, Cibubur, Kota Depok. |
| : | www.linkedin.com/in/claudya-chrisli |